During our stay in Seattle, Erin gifted me a little Vancouver goody bag, and my favorite item from the bunch was a package of double chocolate raw macaroons. Swoon.

One bite in and I knew I wanted to recreate them at home.

This recipe is simple, requiring 6 ingredients and about 30 minutes to prepare.

It’s also raw, meaning the ingredients are raw and are not heated above 104 degrees Fahrenheit (40 C), in order to preserve the vitamins and nutrients – which means more of the good stuff makes it into your body. Win win!

While I had tried making baked macaroons before, I hadn’t tried making a raw version. Spoiler alert, this version is even easier, and I found I prefer the raw over the baked!

These are great to have around for a healthier dessert or snack. And because they travel well, they also make a great treat to bring along to parties.

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Add pitted dates to a blender and pulse/mix until small bits remain or a ball forms.

Add shredded coconut and mix once more to combine. Then add add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).

Use a Tablespoon (or scoop) to scoop out the filling, and gently transfer to a parchment-lined baking sheet. Repeat until all filling is used - about 9-11 macaroons, depending on scoop size - then freeze.

Add grated cocoa butter and coconut oil to a ceramic bowl set, then set in a shallow dish (such as an 8x8 baking dish) filled with almost boiling hot water - this will keep the recipe raw - see notes for more options/details.

Remove the macaroons from the freezer and dip the bottoms in the raw chocolate. Place back on baking sheet and move back to freezer to set for 5 minutes.

Remove macaroons from freezer once more and dip the tops in the chocolate, using a spoon to brush the chocolate up the sides until fully coated.

Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then set back in freezer to set.

You may have leftover chocolate, which can be used to coat fruit (such as strawberries), or poured into mini muffin liners for individual-sized chocolates.

These can be eaten straight from the freezer, but I prefer them at room temperature because they are a bit softer in texture and you can more fully enjoy the flavors.

Store leftovers covered at room temperature up to 3 days, in the refrigerator 4-5 days, or in the freezer 3-4 weeks.

Notes

*Raw recipes are those with ingredients not heated above 104 degrees F (40 C). To keep this recipe raw, follow the instructions as written. However, if you're not concerned about keeping it raw, feel free to use cocoa powder instead of cacao powder, or melt the cocoa butter over the stovetop on low instead of in a water bath.*If you don’t have cocoa butter, you can either substitute all coconut oil, or use this recipe for the coating instead: 1 cup (120 g) finely chopped vegan chocolate + 1 Tbsp (15 ml) coconut oil, melted.*Recipe inspired by the Double Chocolate Raw Macaroons at ZIMT.*Nutrition information is a rough estimate for 1 of 11 macaroons calculated using all of the chocolate shell and 4 Tbsp agave nectar.

Talk About It

So beautiful!! When I read that it was inspired by something from Vancouver I guessed that it was Zimt! Their chocolate is my favourite!! So good and such amazing ingredients. Definitely need to give these a try, so simple!!

Hehe. I agree. I love popping on this blog to see what recipe will be posted yet. Dessert, main meal, snack…it’s exciting. Love the coconut as always!!! This definitely looks like it’s going to satisfy that chocolate craving. And I’m trying my bet to be on a raw diet right now to help with health issues and I’m doing my best! These help.

Drool worthy!! These sound so decadent! Where did you get such a large block of Cacao butter? The bag I buy usually is full of small chunks, not sure how well I could grate them (without also grating my hand lol).

Girl, these look heavenly. I’ve been craving chocolate a lot the past couple of days (and of course am all out of my dark chocolate bars)… so when I stock back up again, this is first on my list. Plus brownies. Thanks for this lovely recipe, XO.

i wanted to let you know that agave nectar is highly processed and has been compared to high fructose corn syrup. i experienced a very strong reaction to it myself – i got the jitters and couldn’t sleep all night after eating it in a dessert that wasn’t even very sweet! when i tried it, some time later, in another dessert, i had the same reaction. that’s when i decided to investigate. a couple of sweeteners that are not processed are yacon syrup and lucuma. stevia is good too, but only if it is ground from the leaf and is still green; otherwise, it, too, is highly processed.

These are delicious and filling! My blender had a little bit of a hard time with the solid coconut and date mixture, so next time I would consider using a food processor instead. For the chocolate shell, since I’m out of cocoa butter at the moment, I use about 1/4 cup of coconut oil and 1/4 cup of cocoa powder or to taste, and agave! Definitely a desert I consider always having on hand.

What type of store carries edible cocoa butter? I checked my local grocery store chains and couldn’t find it. These look and sound delicious. is there something that I can substitute for the cocoa butter?

Im new at vegan cooking. Please help me understand what cocoa butter product to use. I clicked on the highlighted cocoa butter as instructed and it brought me to a site with different cocoa butters to purchase. But I’m confussed. These products I read about are for body cream uses. What product do I use FOR COOKING?
thank you Carla Ashford

I have to agree that raw macaroons are better! I had the opposite experience that you did though; I had only tried raw ones before having cooked ones. Cooked ones seemed kind of ‘meh’ comparatively and weren’t as dense and satisfying as raw.

I’ve never put dates in them before; I usually do almond flour + coconut oil + currants instead.

So my macaroons are just chilling in the fridge, no final yaste yet but tasting during making seems promising, yum yum.. just have to say that my vitamix failed. Stopped running when I added the coconut flakes so I would recommend food processor, that worked great too. Thanks for the lovely recipe, love your site. :)

I made the non-raw version of these and they were wonderful. I also just melted semi-sweet chocolate for the coating to save some time. These were described by my friend as the best homemade dessert she’d ever had. Success!

I made these for company and they are super yummy! Like Samoa Girl Scout cookies without the cookies part, which is great since they are my favorite but I’m not supposed to have gluten so I haven’t had enough them in a long time. Theses are a great substitute. Thanks for the recipe!

I’ve made these for the third time now because they are so delicious!!! One problem though: the last two times the chocolate coating didn’t come out well – it became a kind of paste instead of something resembling liquid chocolate. Any idea why that could be? It happened when I added the maple syrup…

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Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.